Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime

Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime
Need a gluten free and dairy free side dish? Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime could be a great recipe to try. This recipe serves 8. One portion of this dish contains about 10g of protein, 4g of fat, and a total of 156 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up garlic cloves, chiles, long piece galangal, and a few other things to make it today.

Instructions

1
Remove any seeds from tamarind pulp and place pulp in mini processor.
Ingredients you will need
Tamarind PulpTamarind Pulp
SeedsSeeds
2
Add 1/2 cup hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure 1/3 cup. Set aside.
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TamarindTamarind
WaterWater
Equipment you will use
SpatulaSpatula
SieveSieve
3
Heat heavy large wok or skillet over medium heat.
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Frying PanFrying Pan
WokWok
4
Add galangal and dry roast until charred and tender, stirring often, about 8 minutes; transfer to bowl.
Ingredients you will need
GalangalGalangal
Equipment you will use
BowlBowl
5
Heat oil in same wok over medium-high heat.
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Cooking OilCooking Oil
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WokWok
6
Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain.
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OnionOnion
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
7
Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal.
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GalangalGalangal
GarlicGarlic
Cooking OilCooking Oil
Equipment you will use
Slotted SpoonSlotted Spoon
BowlBowl
8
Add chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal.
Ingredients you will need
GalangalGalangal
Chili PepperChili Pepper
Cooking OilCooking Oil
Equipment you will use
Slotted SpoonSlotted Spoon
BowlBowl
9
Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
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ShrimpShrimp
Cooking OilCooking Oil
Equipment you will use
Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
WokWok
10
Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth).
Ingredients you will need
GalangalGalangal
Chili PepperChili Pepper
GarlicGarlic
OnionOnion
ShrimpShrimp
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BowlBowl
11
Transfer paste to heavy medium saucepan.
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Sauce PanSauce Pan
12
Mix in 1/4 cup reserved oil from wok and stir over medium heat until very hot.
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Cooking OilCooking Oil
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WokWok
13
Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD: Can be made 1 month ahead.
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Tamarind PulpTamarind Pulp
Fish SauceFish Sauce
Palm SugarPalm Sugar
Chili PepperChili Pepper
JamJam
14
Transfer to bowl, cover, and chill.
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BowlBowl
1
Heat oil in large wok or heavy skillet over medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
WokWok
2
Add garlic and stir 30 seconds.
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GarlicGarlic
3
Add asparagus, beans, and lime leaves; toss to combine.
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Lime LeavesLime Leaves
AsparagusAsparagus
BeansBeans
4
Add broth, sugar, and chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes.
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VegetableVegetable
BrothBroth
Chili PepperChili Pepper
SauceSauce
SugarSugar
JamJam
5
Transfer vegetables to bowland serve.
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VegetableVegetable
1
To quickly chop the garlic called for in this recipe, use a mini processor instead of a knife.
Ingredients you will need
GarlicGarlic
Equipment you will use
KnifeKnife
DifficultyHard
Ready In45 m.
Servings8
Health Score16
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